Desserts Archives

Category: Desserts

02
Jul
2015

Melba Pie!

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You’ll love Melba Pie for your next dessert… a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!
Do you know what Melba Pie is? I sure didn’t… until I stumbled upon this recipe in an old cookbook of mine. I’d heard of Peach Melba (a classic dessert) in the past, but didn’t know there was even such a thing as a Melba PIE. Melba Pie is a delicious pie which features raspberries AND peaches! Go figure!

This recipe is for a two crusted pie. One crust on the bottom, the other (you guessed it!) on the top. The filling is a snap to make, so whether you like to make your own pie crust (here’s my recipe for “Mom’s Pie Crust“), or you prefer to buy pre-made pie crust dough, it’s a rather simple and tasty pie to make with the summer bounty of peaches and raspberries available.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make A Melba Pie

First thing you need to do is prepare a DOUBLE crust pastry shell. Once you have the pie dough ready, you need to make the filling. Of course, you can also purchase commercially prepared pie crust (you will need two crusts), if that’s more convenient!

In a medium sized saucepan, mix together the granulated sugar, cornstarch, and the cinnamon. Stir in the raspberries (if using FROZEN raspberries, do NOT drain them… add it all in).

Cook and stir the raspberry mixture until it thickens and the mixture comes to a boil.

Once it begins to boil and is thickened, add the peaches and lemon juice, then remove from heat.

Fill The Pie

Line a pie pan with the bottom pastry. Prick the dough in several spots with the tines of a fork. Carefully add the pie filling on top of the pie crust.

Top the Melba pie filling with the other pie crust. Seal, and decoratively flute the edges of the pie crust dough. Cut a couple of slits into the top of the pie, to allow steam to escape while baking.

Time To Bake The Melba Pie!

Bake the pie for about 30-35 minutes (or until light golden brown on top). Some of the juices may be bubbling around the slits you cut in the top crust. Remove the pie from the oven, and transfer carefully to a wire rack to cool. When the pie has cooled, it’s ready to serve.

Time To EAT!

Slice a nice piece of pie, and serve it with some vanilla ice cream on top or on the side! Yum! Take a few bites, and enjoy your homemade raspberry and peach Melba Pie!

I hope you will find time to make this delicious pie, and as always, I really trust you will enjoy it! Don’t forget you can check out ALL my recipes in the Recipe Index, located at the top of the page.

If you enjoy baking (and EATING) pies, you might also be interested in some of my other pie recipes, including Boysenberry, Dutch Crumb Apple, Strawberry-Rhubarb, Old-Fashioned Banana Cream, Peach, Strawberry, or Toll House. You can find the rest in the Recipe Index, at the top of the page.

Interested In More Recipes?

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0 from 0 votes

Melba Pie!

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

You'll love Melba Pie for your next dessert... a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!

Category: Dessert

Cuisine: American

Keyword: melba pie

Servings: 8 servings

Calories Per Serving: 263 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Double crust pastry (homemade or store-bought)
1/3 cup granulated sugar
3 Tablespoons cornstarch
1/4 teaspoon cinnamon
1 1/4 cups (10 oz. package) raspberries (fresh or frozen-if frozen, thawed but UNDRAINED)
2 cups fresh peach slices (can also use a 1 lb.,13 oz. can of peaches, DRAINED)
1 Tablespoon lemon juice

US Customary - Metric

Instructions

While making the pie filling, preheat your oven to 425 degrees.
Prepare a double crust pastry shell. Place one of the crusts into a 9" pie pan. Prick the bottom of the crust with the tines of a fork.
Place the granulated sugar, cornstarch and cinnamon into a medium sized pan. Gently stir in the (undrained) raspberries. Cook this, (while stirring constantly so it won't stick) on medium heat until it begins to thicken, and comes to a boil.
Stir in the sliced (drained) peaches, and the lemon juice. Once ingredients are all combined, pour the pie filling into the pie pastry shell.
Put the other pie crust on top of the filling; seal the two crusts together around edges, then decoratively flute the edges.
Using a sharp knife, make a couple small slits in the center of the top crust.
Bake pie in preheated 425 degree oven for approximately 30 minutes, or until the crust has begun to turn golden brown.
Remove pie to a wire rack to cool.
Serve with a scoop of vanilla ice cream... and enjoy!

Nutrition Facts

Melba Pie!

Amount Per Serving (1 slice)

Calories 263 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Sodium 174mg8%

Potassium 142mg4%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 12g13%

Protein 3g6%

Vitamin A 125IU3%

Vitamin C 8.2mg10%

Calcium 15mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Jun
2015

Homemade Peach Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!
It’s officially SUMMER!!! Time for BBQ’s with friends, lots of sunshine, starlit evenings hanging out on our back deck, ping pong tournaments, and Homemade Peach Ice Cream! What could be better than a big old bowl of frozen peachy goodness on a hot summer day?

I found this recipe from Patrick and Gina Neely on The Food Network’s website a couple years ago, and thought I would give it a try! I love experimenting with new recipes for homemade ice cream, and this one sounded like a winner!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Top Homemade Peach Ice Cream With Pecan Praline Sauce!

Their recipe for homemade peach ice cream also included instructions for a wonderful pecan and praline topping. This praline topping is the perfect accompaniment to the ice cream! It is called Southern Praline Sauce and it tastes fantastic, served warm over this homemade peach ice cream!

Preparing The Homemade Peach Ice Cream

The peaches are peeled, pitted, sliced and then chopped, which is about the only “difficult” thing about this recipe… ha ha! After that, cook the peaches with other ingredients, then blend and let it cool. When that is done, freeze the homemade peach ice cream to creamy perfection in an ice cream maker!

Time To Freeze The Ice Cream!

Add the ice cream mixture to an ice cream machine and process, according to manufacturer instructions. The recipe will yield approximately 1.5 quarts, for about 6 servings. Once finished, I put the semi-firm ice cream into a covered container, and place it back into my refrigerator’s freezer. This helps it freeze and firm up a little bit more (1-2 hours), for best texture!

Time To Eat!

When you are ready to serve, just scoop it right up. The homemade peach ice cream tastes really good, especially when topped with the praline sauce, which is a yummy addition of flavor!

Whether you make the praline sauce or not, this peach ice cream is fabulous! The recipe uses fresh peaches, peach nectar, and sour cream, etc., so you KNOW it has to be yummy! I was fortunate to use some of the fresh juicy peaches I picked at a local farm to make this ice cream!

Anyways… this is a great recipe, all you ice cream lovers out there. If you’re looking for a good recipe for Homemade Peach Ice Cream to add to your summer enjoyment, this is one I recommend, as well as my recipe for Perfectly Peachy Ice Cream. Hope you’ll give it a try. It’s amazing!

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes for homemade ice cream, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Peach Ice Cream Recipe Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-homemade-peach-ice-cream-recipe.html

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Homemade Peach Ice Cream

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Fresh peaches and peach nectar bring flavor to delicious homemade peach ice cream (a Food Network recipe), easily made in an ice cream machine!

Category: Dessert

Cuisine: American

Keyword: peach ice cream

Servings: 6 servings (1.5 qts.)

Calories Per Serving: 487 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 large ripe peaches , peeled, pitted, chopped
¼ cup water
12 ounces peach nectar (I used Kerns brand- found in juice aisle)
1 cup granulated sugar
½ cup sour cream
1 pint heavy whipping cream
1/4 teaspoon vanilla extract
2 teaspoons lemon juice

US Customary - Metric

Instructions

Put the chopped peaches into a medium saucepan. Add water and canned peach nectar to the peaches. Stir to combine. Cook on medium heat until peaches have softened and cooked (about 10 minutes). Remove pan from heat. Drain off the peach juice (you can discard the leftover juice). Pour the peaches into a large mixing bowl. Stir in the granulated sugar, then let the peaches sit for awhile, so they cool back down to room temperature.
Once peaches have cooled to room temp., add in sour cream, whipping cream, vanilla extract, and lemon juice. Blend well, using an immersion blender, food processor, or a blender (might have to do in batches).
Pour peach mixture into the canister of your ice cream freezer and freeze, according to your particular manufacturer's instructions. When done, put the ice cream in a covered container and freeze for a couple hours to firm it up a bit.
OPTIONAL: If desired, serve with warm Southern Praline Sauce over the top of the ice cream (see link in post for recipe). Serve, and enjoy!

Nutrition Facts

Homemade Peach Ice Cream

Amount Per Serving (1 (1/6th of total))

Calories 487 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 20g125%

Cholesterol 117mg39%

Sodium 45mg2%

Potassium 323mg9%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 44g49%

Protein 3g6%

Vitamin A 1685IU34%

Vitamin C 9.6mg12%

Calcium 80mg8%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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15
Jun
2015

Tropical Watermelon Sorbet With Lime Semifreddo

categories: Desserts, Ice Cream/Frozen Treats

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Tropical watermelon sorbet with a creamy lime semifreddo on top is a 2 layered frozen dessert, w/ lots of FLAVOR! A perfect dessert to enjoy on a hot summer night!
A few years ago I was searching for a dessert featuring watermelon, for a “Watermelon-Themed” dinner party we attended. All the courses prepared for the dinner had to include watermelon! One of the desserts I brought was this amazing Tropical Watermelon Sorbet with Lime Semifreddo!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Ever Been To A “WATERMELON” Themed Dinner Party?

Our “watermelon-Themed dinner party ( for three couples) was so much fun! Each part of the dinner had to include watermelon, from drinks, appetizers, and main courses, to the desserts. We all contributed to the dinner, and all of us enjoyed it immensely!

Here is a copy (below) of our menu from this watermelon-themed dinner! We loved all these unique watermelon-themed foods and drinks! The night we enjoyed this tropical watermelon sorbet with lime semifreddo, I drizzled some homemade watermelon “sauce” over the dessert, but that is NOT necessary.

How I Created This Watermelon Sorbet And Lime Semifreddo

I created this frozen treat by using a recipe for watermelon sorbet (from Giada DeLaurentiis of the Food Network). This was paired with another recipe (from Serious Eats) I wanted to try for Lime Semifreddo. It sounded good to me, that combining these two recipes into one would make a GREAT frozen dessert! I was right. It tastes fabulous!

How Watermelon Sorbet And Lime Semifreddo Is Made

I only took the ONE picture (which is a TOTAL bummer), but the instructions below will get you from Point A to Point B with no problem. Basically what I did was make the tropical watermelon sorbet, and freeze it in a round cake pan.

Then I made the lime semifreddo, and spread it on top of the frozen watermelon sorbet. Both were then frozen together. At serving time, I cut the frozen dessert into pie shaped wedges. Each wedge is served with a twist of fresh lime on top.

The tropical watermelon sorbet gets it’s flavor from watermelon, pineapple juice, lime juice and ginger ale. It’s wonderful! If you’ve never heard of semifreddo before (neither had I BEFORE making this), you will LOVE it! Think ice cream on steroids.

What IS Semifreddo?

“Semifreddo” is Italian, and means “half-cold”. Kind of like ice cream. Because of the air and sugar in it, the semifreddo maintains a soft, creamy texture even after being frozen. A true semifreddo will never get rock hard like ice cream does in the freezer – YAY!).

The lime flavor is magnificent in this semifreddo…light and fresh-tasting! Layer it with some yummy tropical watermelon sorbet, and you’ve got a refreshing, frozen dessert!

The combination of the two recipes into one was a great pairing of summertime flavors (in my humble opinion! Seriously DELICIOUS, COLD, AND REFRESHINGLY LIGHT on a hot summer’s night! I really hope you will give this frozen dessert a try. It’s best if you make it the day before you want to serve it, so that everything freezes well together.

Don’t let the length of the prep time stop you from trying this. The tropical watermelon sorbet actually only takes a few minutes to make, and the lime semifreddo can be made in under half an hour. Most of the prep time is inactive “waiting for the stuff to freeze” time. Enjoy!

Looking For More Sorbet Or Ice Cream Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sorbet and ice cream recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source for Tropical Watermelon Sorbet: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tropical-watermelon-sorbet-recipe.html

Recipe Source for Lime Semifreddo: http://www.seriouseats.com/recipes/2011/04/lime-semifreddo-with-pretzel-crust-recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Tropical Watermelon Sorbet With Lime Semifreddo

Prep Time

1 hr

Cook Time

0 mins

Freezing Time

8 hrs

Total Time

9 hrs

Tropical watermelon sorbet with a creamy lime semifreddo is a 2 layered frozen dessert, w/ lots of FLAVOR! A PERFECT dessert on a hot summer night!

Category: Dessert

Cuisine: American

Keyword: watermelon sorbet

Servings: 8 servings

Calories Per Serving: 386 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Tropical Watermelon Sorbet:

3½ cups (seedless watermelon (fruit cut into 1 inch pieces for a yield of 3 1/2 cups)
6 ounce (6 ounce) can pineapple juice, chilled well
3/4 cup ginger ale , chilled well
1/3 cup fresh lime juice (approximately 3 large limes)
1/2 cup Grenadine syrup (I used Rose's)

For the Lime Semifreddo:

1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lime juice (approx. 4 limes)
2 teaspoons finely grated lime zest
1 cup granulated sugar
1/4 cup water
2 Tablespoons light corn syrup
4 large egg whites (at room temperature)
1/4 teaspoon salt

US Customary - Metric

Instructions

Make the watermelon sorbet first: Combine the chilled watermelon pieces, pineapple juice, ginger ale, lime juice, and grenadine syrup in a blender (may have to work in batches). Blend until smooth. Pour mixture into an ice cream maker; freeze, according to your manufacturer's instructions. (between 25 and 30 minutes). I spooned the frozen sorbet out of the ice cream machine into a round 9 inch cake pan. Spread the sorbet out to level it out. Cover, and freeze until solid. (I froze mine for several hours before adding the semifreddo to the top of it.
Make the Lime Semifreddo (after the sorbet has frozen for several hours): In a medium bowl, whisk the sweetened condensed milk, lime juice and finely grated lime zest until mixture is smooth. Set bowl aside.
In a medium sized, heavy-duty saucepan, place the granulated sugar, water, and corn syrup. Stir well, to combine. Heat this mixture on medium-low until sugar is dissolved. Then increase the heat to medium-high; Bring the syrup to a boil, continue boiling and stirring (occasionally) until the mixture registers 240 degrees F on a candy thermometer (this will take between 8 and 10 minutes)
While the syrup is boiling, beat the room temperature egg whites and salt with an electric mixer (with a whisk attachment) on medium speed for about a minute. Increase mixer speed to medium-high; whisk the egg whites until soft peaks form (about 2-3 minutes). When the egg whites are at soft peak stage (and with mixer running at medium-high speed), SLOWLY drizzle the corn syrup mixture to the egg whites. Continue mixing for about 7 minutes more. When ready, the outside of the mixing bowl should be cool to the touch, and the egg whites will be thick and glossy looking. Mix about 1/3 of the meringue mixture (with electric beaters) into the bowl of reserved lime mixture. FOLD IN THE REMAINING MERINGUE, with a rubber spatula until well blended.
Remove watermelon sorbet from freezer. Evenly spread the lime semifreddo over the entire surface of the sorbet. Cover loosely with plastic wrap. Place pan back into freezer, and freeze for at least 8 hours.
When ready to serve, remove plastic wrap, and carefully slice into pie shaped wedges, and place onto serving plates. Garnish with a twist of fresh lime, and serve! Enjoy!

Recipe Notes

***Please note that the long prep time for this recipe really is how long the dessert will be frozen. Most of this is inactive prep time. The sorbet only takes a few minutes to prepare; the lime semifreddo can be made in about half an hour.

Nutrition Facts

Tropical Watermelon Sorbet With Lime Semifreddo

Amount Per Serving (1 serving)

Calories 386 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 16mg5%

Sodium 174mg8%

Potassium 345mg10%

Carbohydrates 83g28%

Sugar 76g84%

Protein 6g12%

Vitamin A 520IU10%

Vitamin C 16.5mg20%

Calcium 153mg15%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Jun
2015

Homemade Strawberry Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Thick, cold and creamy homemade strawberry ice cream is packed with fresh strawberries and is the perfect dessert treat, any time of year!

Summer is just around the corner… I’m ready for warm days, sitting out on the back deck in the evenings by the firepit, BBQs with friends… and HOMEMADE STRAWBERRY ICE CREAM!

I grew up in hot and sunny Southern California, where making homemade ice cream was practically an art form in our family. My parents loved to make homemade ice cream, and my mom had several favorite recipes she would make, during the heat of the summer. I can still picture my Dad sitting on top of newspapers and bath towels on top of the old crank-style ice cream maker, to help keep the ice cream cold (while it firmed up) after freezing. Such great memories!

Nowadays (in the often rainy Pacific Northwest), I pull out my indoor electric ice cream maker (no salt or ice necessary). I can whip up a batch of homemade ice cream in about 20 minutes! Such was the case with this homemade strawberry ice cream!

My husband bought a flat of local strawberries at a roadside stands recently, and asked me if I could make homemade strawberry ice cream with some of them. I don’t make strawberry ice cream too often, but I tried it anyways. Let me tell you… it was DELICIOUS!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Homemade Strawberry Ice Cream

First you will need to clean, de-stem and slice those gorgeous strawberries. Add 1 Tablespoon granulated sugar, and stir to combine until sugar has dissolved. Let the strawberries sit for about 15 minutes. This is known as mascerating the fruit. The sugar will help to draw out some of the juice from the strawberries.

Once the strawberries have softened up, lightly mash them with a potato masher. Doing this will help to break them up a bit.

Whisk the whipping cream, milk, sugar, and vanilla together in a large bowl. Stir or whisk until the sugar has dissolved, then add the strawberries (and their juice).

Once you’ve added the strawberries and their juice, continue to lightly whisk until ingredients are fully combined. Now the homemade strawberry ice cream base will turn pink.

Ready To Freeze The Ice Cream!

Once the ice cream base has been combined, pour it into the canister of an ice cream machine. The homemade strawberry ice cream is processed for about 20 minutes. When done, the homemade strawberry ice cream will be fairly thick, and will have increased in volume. You can see the chunks of fresh strawberries in the ice cream!

Transfer the homemade strawberry ice cream into a covered container (with a lid). Place container into freezer. Let the ice cream firm up for a couple hours in the freezer.

When you are ready to eat it, remove container from freezer. Scoop out some delicious homemade strawberry ice cream. If you want, you can add some more sliced strawberries to the top. Fantastic! This homemade strawberry ice cream recipe, as written, makes 1 1/2 quarts. The ingredients are easy to double, so remember to do that if using a standard-sized ice cream maker.

Bring on summer… Bring on homemade strawberry ice cream! It’s a wonderful summertime treat! (who am I kidding here – ice cream is good ANY old time of the year, right?) Enjoy this delicious, creamy dessert! Hope you have a wonderful day… may God bless you.

Looking For More Homemade Ice Cream Recipes?

I have many homemade ice cream recipes on this blog. You can find them all in the Recipe Index, located at the top of the page. A few of the flavors include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: Krups Ice Cream and Sorbet Maker Handbook (for vanilla base)

0 from 0 votes

Homemade Strawberry Ice Cream

Prep Time

20 mins

Cook Time

0 mins

Freezing Time

20 mins

Total Time

40 mins

Thick, cold and creamy homemade strawberry ice cream is packed with fresh strawberries and is the perfect dessert treat, any time of year!

Category: Dessert

Cuisine: American

Keyword: homemade strawberry ice cream

Servings: 12 1/2 cup servings (1½ quarts total)

Calories Per Serving: 204 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 ½ cups sliced fresh strawberries
1 Tablespoon granulated sugar
2 cups heavy whipping cream
1 cup milk
¾ cup granulated sugar
1½ teaspoons vanilla extract

US Customary - Metric

Instructions

Combine strawberries and 1 Tablespoon granulated sugar in medium bowl. Mash with a potato masher to break up the strawberries a bit. Let sit for about 15 minutes.
In a large bowl, whisk together the whipping cream, milk, granulated sugar and vanilla extract until sugar has dissolved.
Add strawberries to ice cream mixture. Stir well to combine. Pour into canister of ice cream maker, and freeze according to manufacturer's instructions.
When done, remove ice cream to a freezable covered container. Place in freezer to firm up, for about 2 hours.
Serve, and enjoy!

Nutrition Facts

Homemade Strawberry Ice Cream

Amount Per Serving (0.5 cup)

Calories 204 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 55mg18%

Sodium 24mg1%

Potassium 86mg2%

Carbohydrates 17g6%

Sugar 15g17%

Protein 1g2%

Vitamin A 620IU12%

Vitamin C 10.8mg13%

Calcium 53mg5%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Jun
2015

Strawberry Cobbler

categories: Cobblers and Crisps, Desserts

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Delicious strawberry cobbler (in individual servings), featuring fresh strawberries and a buttery crumb topping, will be a family dessert favorite!
My husband surprised me with a flat of fresh picked Hood strawberries this past weekend, locally grown in the Pacific Northwest. Absolutely the best strawberry there is! These little gems are perfect for making Strawberry Cobbler, if you ask me!

I was in the middle of several HUGE projects (pressure washing deck and patio, painting deck, refinishing a garden bench/staining it), etc. My brain went into overtime, because I had to figure out what to do with all those strawberries, before they went bad.

Because I was determined, I finished my projects, and into the kitchen I went. The first thing I made was homemade strawberry ice cream (my hubby’s request), then some strawberry jam, and this absolutely delicious STRAWBERRY COBBLER!

I found the recipe on Pinterest (thank you Joan, at “Chocolate Chocolate And More”), and it sounded really good. I’ve made many cobblers before, but never a STRAWBERRY cobbler. Yum. The recipe is VERY easy, and before I knew it, we had 4 ramekins of delicious cobbler, bursting with the flavor of fresh strawberries! Here’s how to make this great dessert!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Individual Sized Strawberry Cobbler In Ramekins

Place quartered strawberries and sugar into a saucepan. (Note: I mashed them just a bit with a potato masher – not too much… just enough to get the strawberry juice flowing-this step is optional).

Let the strawberries and sugar hang out together for about 20 minutes. Because I mashed the ripe strawberries way too much, there was a lot of juice. Try NOT to mash them too much, for more intact strawberries.

Heat the strawberry mixture for about 5 minutes on medium heat. While they are heating, mix up a slurry of cornstarch and cold water, and then add it to the heated strawberry mixture. This will act as the thickening agent for the fruit in the strawberry cobbler.

Filling the Ramekins

Stir the strawberry mixture together and continue to cook, stirring often, until the strawberries come to a boil. Remove the pan from the heat, then evenly divide the strawberry mixture into 4 ramekins. Place the filled ramekins on a foil-lined baking sheet. TIP: The aluminum foil will catch any drips if the cobbler bubbles over the top, and will make your cleanup a LOT easier!

Although this picture below doesn’t quite capture it, there really are a LOT of strawberry chunks in there!

Make The Crumb Topping For Strawberry Cobbler

Place the crumb topping ingredients in a small bowl. Mix up the ingredients with a pastry blender or two forks, and blend until the crumbs are about the size of peas.

Evenly distribute the crumb topping over the tops of the strawberry cobbler in all 4 ramekins.

Time To Bake

Once all the ramekins all have crumb topping, put the foil-lined baking sheet with the ramekins into a preheated 350° F. oven, and bake for 25 minutes. When done, carefully remove the strawberry cobbler from the oven. Transfer the ramekins to a wire rack to finish cooling. The cobblers will look something like the photo below, and will smell GOOD!

Serving The Strawberry Cobbler

Let the strawberry cobbler cool down for a few minutes, and then add a small scoop of homemade or store bought vanilla ice cream to each dessert. You can also garnish each cobbler with a sprig of mint, for presentation. This is optional, but adds color and fancies up the dessert a bit!

The only thing left to do at this point is to grab a spoon, and take a big ol’ bite of this delicious strawberry cobbler. It’s soooo good!

Sure hope you’ll give this easy recipe for strawberry cobbler in individual servings a try! I think you will be glad you did! Thanks for stopping by. Have a great day, and come back soon.

Looking For More COBBLER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few cobbler recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://chocolatechocolateandmore.com/fresh-strawberry-cobbler/

0 from 0 votes

Strawberry Cobbler

Prep Time

20 mins

Cook Time

6 mins

Total Time

26 mins

Delicious strawberry cobbler (in individual servings), featuring fresh strawberries and a buttery crumb topping, will be a family dessert favorite!

Category: Dessert

Cuisine: American

Keyword: strawberry cobbler

Servings: 4 servings

Calories Per Serving: 383 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4-5 cups strawberries (fresh), cut into quarters
1/4 cup granulated sugar
4 teaspoons cornstarch
4 teaspoons cold water
1/2 cup brown sugar (light or dark)
1/2 cup quick cooking oats
1/3 cup all purpose flour
1/4 cup butter , softened
Vanilla Ice Cream (for topping cobbler- optional, but recommended!)
Mint sprigs (for garnish-optional)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Clean, de-stem and hull strawberries. Slice into quarters. Place strawberries and granulated sugar in a medium sized saucepan. Stir to combine, then let sit for about 20 minutes. After 20 minutes, place pan on stove and heat strawberries on medium heat for 5 minutes.
While strawberries are heating, combine cornstarch and cold water in a small bowl. Whisk well to fully combine (and dissolve the cornstarch...no lumps!) Pour cornstarch mixture into the strawberries. Stir. Continue heating (and stirring) the strawberries until mixture begins to boil. Remove pan from the heat. Divide strawberry mixture into 4 ramekins. Set aside.
To make the crumb topping, place brown sugar, oats, flour and butter in s small bowl. Cut ingredients together with a pastry blender (or two forks), until it becomes small crumbles. Evenly distribute crumb topping over the top of all 4 strawberry-filled ramekins (cover the tops completely). Put ramekins on a baking sheet that is covered with parchment paper, a silicone mat, or aluminum foil. This helps catch any drips that may or may not occur (depending on how full the ramekins are).
Bake cobbler at 350 degrees for approximately 25 minutes. When done, topping should be golden brown, and bubbly around the edges. Remove from oven. Let cobbler cool 5-10 minutes before serving. Add a scoop of vanilla ice cream, garnish with a sprig of mint, dig in... and ENJOY!!!

Recipe Notes

You do not need to lightly mash the strawberries as I did (to extract more juice). Just omit that step and add the quartered strawberries to the saucepan with the granulated sugar. It's all good.

Nutrition Facts

Strawberry Cobbler

Amount Per Serving (1 serving)

Calories 383 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 30mg10%

Sodium 111mg5%

Potassium 303mg9%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 46g51%

Protein 3g6%

Vitamin A 370IU7%

Vitamin C 84.6mg103%

Calcium 54mg5%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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26
May
2015

Single Serving Deep Dish Chocolate Chip Cookie

categories: Chocolate, Cookies, Desserts

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Got a craving for something sweet? Why not make this decadent single serving deep dish chocolate chip cookie in the microwave in about 5 minutes!
Wow… just typing out the title of this recipe almost took longer than it does to make this delicious, single serving deep dish chocolate chip cookie!

Ever have one of those evenings when you just want ONE chocolate chip cookie? Yeah… me neither. Usually it’s two or three, if I’m being truthful. BUT… here’s an incredibly easy recipe to make just ONE deep dish chocolate chip cookie. You will thank me, in case you ever get the urge for something sweet late at night.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making A Single Serving Deep Dish Chocolate Chip Cookie is EASY!

The batter for the deep dish chocolate chip cookie is easy to mix up (only takes a few minutes), and then you microwave it for a minute. How hard can that be, right? And a single serving deep dish chocolate chip cookie is so quick to make. And it sure tastes good, especially with a tiny scoop of vanilla ice cream!

Hope you enjoy this simple recipe. The first time I saw one of these posted on Facebook by my husband’s cousin, I jumped up, ran into the kitchen… and whipped out two of them; one each for my hubby and myself in just a few minutes. YUM!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.lovefromtheoven.com/2012/07/15/single-serving-deep-dish-cookie-a-la-mode/

0 from 0 votes

Single Serving Deep Dish Chocolate Chip Cookie

Prep Time

4 mins

Cook Time

1 min

Total Time

5 mins

Got a craving for something sweet? Why not make this decadent single serving deep dish chocolate chip cookie in the microwave in about 5 minutes!

Category: Cookies, Dessert

Cuisine: American

Keyword: deep dish chocolate chip cookie

Servings: 1 serving

Calories Per Serving: 585 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 Tablespoons melted butter
1 Tablespoon granulated sugar
1 Tablespoon brown sugar
1/8 teaspoon vanilla
1/4 cup flour (level, not heaping)
pinch of salt
1/8 Tablespoon baking powder
1/4 cup Chocolate Chips
Ice Cream (to serve with cookie)

US Customary - Metric

Instructions

Melt butter in a small ramekin (or microwave safe mug), in microwave.
Add granulated sugar, brown sugar, and vanilla to melted butter. Stir to combine. Add flour, pinch of salt, and baking powder. Stir well, to combine. Add chocolate chips; mix in well.
Microwave on high for approx. 60 seconds. Remove. Top warm cookie with small scoop of ice cream. Grab a spoon, and enjoy!

Recipe Notes

Caloric calculation does not include ice cream.

Nutrition Facts

Single Serving Deep Dish Chocolate Chip Cookie

Amount Per Serving (1 g)

Calories 585 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 17g106%

Cholesterol 51mg17%

Sodium 186mg8%

Potassium 151mg4%

Carbohydrates 79g26%

Fiber 2g8%

Sugar 51g57%

Protein 5g10%

Vitamin A 625IU13%

Calcium 117mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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22
May
2015

Butter Pecan Crisps

categories: Cookies, Desserts

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You’re gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!

Craving a crispy, chewy cookie that’s not too sweet, but absolutely delightful, and is ready in under half an hour? I’ve got one just for you. It’s these “ridiculously easy, make ’em in a cinch, crispy/chewy cookies” called “Butter Pecan Crisps”.

I found the recipe in a used cookbook I bought last summer up in Northern Washington. These cookies are GOOD, so I’m really glad I bought the cookbook! Now these cookies may not look like much, but that’s okay… looks can be deceiving, and they are absolutely delicious! And did I mention EASY? This recipe yields 3 dozen cookies in a flash… I think you will love them!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Butter Pecan Crisps

Making them is so very easy… first you beat together butter and brown sugar, then add an egg and vanilla.

Stir in flour and baking soda to the butter/brown sugar mixture in bowl. Mix these ingredients until combined. Add the chopped, toasted pecans to the batter. Stir the batter until ingredients are fully incorporated.

Shape The Cookies

After dough is fully mixed, roll the dough into 1″ sized balls between your hands.

Put the dough balls onto ungreased baking sheets, making sure they are 2 inches apart (cookies will spread while baking).

Lightly wet the bottom of a drinking glass with water, then dip the bottom of the glass into granulated sugar. Flatten each of the dough balls with the bottom of the glass dipped in sugar. Re-dip the glass in sugar after each cookie.

This is what the butter pecan crisps looked like after being flattened with sugar coated glass cup.

Bake The Butter Pecan Crisps

Once the cookie dough was flattened, into a 375 degree oven they went for 8-10 minutes.

Cook butter pecan crisps for 8-10 minutes (mine took about 9), or until the edges are golden brown. Don’t under-cook these cookies…they are called “Crisps”, remember?

Once the butter pecan crisps are done baking, leave them on cookie sheet for a minute. They will firm up slightly. then transfer the cookies to wire racks to cool.

There you have it, “Butter Pecan Crisps”, made in practically no time at all! Sure hope you will these cookies a try! Have a great day!

Looking For Delicious COOKIE Recipes?

Here are a few cookie recipes from this blog. You can find these and all my other recipes in the Recipe Index, which is located at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

4 from 1 vote

Butter Pecan Crisps

Prep Time

15 mins

Cook Time

8 mins

Total Time

23 mins

You're gonna love Butter Pecan Crisps! These yummy cookies are easy to make, crisp and delicious, and are always a big hit at dessert or snack time!

Category: Dessert

Cuisine: American

Keyword: butter pecan crisps

Servings: 36 cookies

Calories Per Serving: 84 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/4 cups brown sugar (packed)
1/2 cup butter (1 cube), softened
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1/2 cup chopped pecans , toasted (toast in dry skillet over med. heat 3-4 minutes. Keep stirred)
1 1/2 Tablespoons granulated sugar (to use to flatten dough with)

US Customary - Metric

Instructions

Preheat your oven to 375 degrees F.
In a large bowl using an electric mixer, beat the softened butter and brown sugar until well blended.Stir the vanilla and egg into the butter mixture until combined.
Add the flour and baking soda. Stir mixture until completely combined.
Add in the toasted, cooled pecans. Mix well until all ingredients have been incorporated..
Shape the dough into 1" sized balls, by rolling them between both of your hands.
Put the dough balls onto ungreased baking sheets, about 2 inches apart (dough will spread).
Flatten each dough ball by using the bottom of a drinking glass, dipped in sugar. Repeat for each dough ball.
Bake cookies at 375 degrees for 8-10 minutes (mine took 9). Make sure the edges are crispy and golden brown before removing from oven. Let cookies cool on baking sheet for 1 minute, then remove them to wire racks, to finish cooling.

Nutrition Facts

Butter Pecan Crisps

Amount Per Serving (1 cookie)

Calories 84 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 11mg4%

Sodium 34mg1%

Potassium 23mg1%

Carbohydrates 12g4%

Sugar 7g8%

Vitamin A 85IU2%

Calcium 10mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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15
May
2015

Peach Pie

categories: Desserts, Pies/Tarts

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How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!
I don’t know about you, but around our home we LOVE homemade Peach Pie! Classic peach pie, made from scratch, and there is nothing too fancy or difficult to make about it.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Peach pie screams “SUMMER” to me! Each summer I go to a local U-Pick Farm and pick fresh peaches when they are at their peak of freshness! Last year I went 3 different times, and was even able to convince my husband to go with me on one of the trips.

We picked 30 pounds of peaches in the HOT, HOT sunshine! See how red my face is (from HEAT and the shade) in this picture? Yep. It was really HOT that day!

Freezing Peaches Lets Me Make Peach Pie Any Time Of The Year!

I freeze a lot of the peaches to have available throughout the following year. It’s a little time-consuming, but worth every minute of my time, in the long run!

It’s sure nice to have delicious, “right off the tree” peaches any time of year we want a peach pie! All I have to do is pull a bag of sliced peaches out of our freezer, and let them thaw!

Where I Got The Original Recipe For Peach Pie

All that said, here’s a great recipe for a classic, homemade peach pie. Maybe you will have a chance to make one this summer! Sure hope so, because there’s nothing better!

I got this recipe from my trusty Pillsbury cookbook that I received as a wedding present 38 years ago, and have been making peach pie using that recipe ever since!

Use Homemade OR Store Bought Pie Crust

I have always enjoyed making my own pie crusts from scratch, but making this simple pie is even easier if you use store bought pie crusts.

The recipe I use for pie crust is one I received from my Mom when I got married (a LONG time ago). Here is a link to that pie crust recipe, if you’re interested. (DIY-Mom’s Pie Crust!)

Here’s another picture, from another time I made this yummy peach pie. See those yummy peach slices inside? THAT’S what I’m talking about…yum!

Time To EAT!

As far as I’m concerned, if you have fresh homemade peach pie, you’ve GOTTA have a scoop of vanilla ice cream with it. I think it’s the law in some states (ha ha)!

You could also drizzle a homemade peach coulis over the pie and ice cream, for a nice presentation, if you want (not shown)!

Hope you enjoy it! We sure do! I can’t even begin to count how many peach pies I’ve made over the years, and we never seem to have any trouble finding friends and family to help us eat them! GO FIGURE.

Making a peach pie or any other fruit pie is simply combining the pie filling ingredients, then placing them into an uncooked pie crust. The filling is topped with another piece of pie dough, crimping the edges to form crust, then baking until done!

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few pie recipes for you to check out, which include

Other Peach Desserts On This Blog

If you enjoy peach inspired desserts, I’m confident you will enjoy my recipes for peach turnovers, a peach shortbread tart, old-fashioned peach crisp, and peach ice cream! They all taste WONDERFUL!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Pie Crust Recipe Source: http://www.thegratefulgirlcooks.com/diy-moms-pie-crust/

0 from 0 votes

Peach Pie

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!

Category: Dessert

Cuisine: American

Keyword: peach pie

Servings: 8 servings

Calories Per Serving: 351 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For pie filling:

5 cups sliced peaches
3/4 cup granulated sugar
1/3 cup all purpose flour
1/2 teaspoon cinnamon
1 Tablespoon fresh lemon juice
2 Tablespoons butter (added to top of pie before putting top crust on)

For Pie Crust:

2 Two pie crusts (homemade or purchased) , trimmed to fit a 9" pie pan. (Purchased or homemade)
1 Tablespoon milk (optional-to make a shiny crust)
1 teaspoon granulated sugar (optional-to make a shiny crust)

US Customary - Metric

Instructions

Preheat your oven to 425 degrees F.
In a large mixing bowl, mix together the sliced peaches (thawed, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
Place (uncooked) prepared pie crust in bottom of pie pan. Prick crust with tines of fork.
Pour the peach mixture into the pastry-lined pie pan. Spread evenly over crust. Cut the 2 Tablespoons of butter into small chunks and dot the top of the fruit mixture with it.
Carefully top pie with the second prepared crust. Seal the crust to bottom crust, then flute the edges of crust. Make a couple small cuts in top crust with a knife (to vent). If a shiny/sugary crust is desired, just brush the top crust of the pie with 1 Tablespoon milk, then sprinkle 1 teaspoon sugar evenly on top.
Bake at 425 degrees for 30-35 minutes, or until lightly browned and juice is bubbly in the center of the pie. I like to put a sheet of aluminum foil on the rack below the rack the pie is cooking on, to catch any juice drips.
Remove pie to a wire rack to cool when done. Serve with a scoop of vanilla ice cream. Enjoy!

Recipe Notes

If making an 8" pie, measurements are as follows: 4 cups fruit, 2/3 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, 1 Tablespoon lemon juice, 1 Tablespoon butter. Same cooking time (30-35 minutes).

Nutrition Facts

Peach Pie

Amount Per Serving (1 slice)

Calories 351 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 199mg9%

Potassium 229mg7%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 27g30%

Protein 4g8%

Vitamin A 400IU8%

Vitamin C 7.1mg9%

Calcium 16mg2%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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13
May
2015

Chocolate Peanut Butter Grahams

categories: Chocolate, Cookies, Desserts

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Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!
Okay… have you ever had one of those nights when you craved chocolate so bad… and there was nothing to be found in the house, and it was too late to head to the store? UGH. Well, I experienced that several months ago, and these delicious & easy Chocolate Peanut Butter Grahams were the result!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How I Came Up With this Recipe

After opening every kitchen cabinet and drawer hoping I would find some old piece of chocolate just waiting to be found and devoured, I gave up the search. Tragic. But then… miracle of miracles, I remembered I had a small amount of chocolate chips… and peanut butter… and some graham crackers.

I put my thinking cap on (I guess most of the time I don’t have my thinking cap ON… which might explain a lot!), and decided to make these yummy little snacks. No recipe to use… only my brain and chocolate cravings (a dangerous combo, I might add) created these little munchies.

Anyways, they ended up tasting fantastic. I got my chocolate fix, and thankfully I survived. The ingredients are so simple, but these babies are good. Really good. The crunch of the graham crackers, combined with a peanut butter/chocolate combo = YUM!

Here’s How To Make Chocolate Peanut Butter Grahams:

1) Grab some graham crackers. Break them in half, carefully until they are in squares. Go crazy. Use as many as you like. (I only made 8). I won’t tell you how many of them I personally ate… wouldn’t be prudent.

2) Spread creamy or crunchy peanut butter (whatever floats your boat) fairly thick on one half all the way to edges. Put another half graham cracker on top. Are you tired yet? I know this is physically demanding….if you feel like you need to sit down and rest after one or two are “sandwiched” together, go ahead. I feel your pain..

3) In a small microwave safe bowl, melt 1 1/2 cups of chocolate chips plus 2 Tablespoons of vegetable shortening in the microwave. Cook on high for 30 seconds. Stir well. If not all the way melted and smooth, put it back in the microwave for 30 seconds. Remove. Stir well. By now the chocolate and shortening should be completely melted. If not, put it back in for only 10 seconds. Stir until smooth. (Do not overcook or it will BURN…bad news if you’re hungry!)

Dipping The Chocolate Peanut Butter Grahams

Put some foil or a cookie sheet on the counter (to catch drips). Place a second sheet of foil on counter (to place the dipped cookies on) Carefully dip the filled graham crackers into the melted chocolate (spoon chocolate onto crackers, if necessary).

I held and dipped the grahams with one hand, and used a spoon in the other to help cover grahams with the chocolate. Coat all sides of the graham crackers completely. If you run out of chocolate, just follow step 3 again.

Place chocolate coated grahams onto aluminum foil and do not move them until chocolate has completely hardened (in about 1/2 hour or so). If you’re desperate, you can put them in the refrigerator to speed the firming up process along. Once the chocolate has hardened, remove from foil and serve. I store them, covered, in the refrigerator to keep the chocolate firm.

That’s it! “Late Night Chocolate Deprivation Catastrophe Averted”! Hope you will give these chocolate peanut butter grahams a try… they are so good! If you like these, be sure and try my chocolate covered BACON! It’s also amazing! Have a great day!

Looking for More BAR COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few bar cookie recipes you might enjoy, including:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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0 from 0 votes

Chocolate Peanut Butter Grahams

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Craving chocolate? Make yummy chocolate peanut butter grahams easily and quickly to satisfy those cravings, using only a few simple ingredients!

Category: Cookies

Cuisine: American

Keyword: chocolate peanut butter grahams

Servings: 8 grahams

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 graham crackers (rectangle sized)
1/3 cup creamy peanut butter (or more as needed)
1½ cups semi-sweet chocolate chips
2 Tablespoons vegetable shortening

US Customary - Metric

Instructions

Break graham crackers (rectangle size) in half, carefully until they are in squares.
Spread creamy peanut butter fairly thick on one half all the way to edges. Put another half graham cracker on top.
In a small microwave safe bowl, melt 1 1/2 cups of chocolate chips plus 2 Tablespoons of vegetable shortening in the microwave. Cook on high for 30 seconds. Stir well. If not all the way melted and smooth, put it back in the microwave for 30 seconds. Remove. Stir well. By now the chocolate and shortening should be completely melted. If not, put it back in for only 10 seconds. Stir until smooth. (Do not overcook or it will BURN)
Put some foil or a cookie sheet on the counter (to catch drips). Place a second sheet of foil on counter (to place the dipped cookies on) Carefully dip the filled graham crackers into the melted chocolate (spoon chocolate onto crackers, if necessary). I held and dipped the grahams with one hand, and used a spoon in the other to help cover grahams with the chocolate. Coat all sides of the graham crackers completely. If you run out of chocolate, just follow step 3 again.
Place chocolate coated grahams onto aluminum foil and do not move them until chocolate has completely hardened (in about 1/2 hour or so). If you're desperate, you can put them in the refrigerator to speed the firming up process along. Once chocolate has hardened, remove from foil and serve. Store extras, covered, in the refrigerator to keep the chocolate firm.

Recipe Notes

As written, this recipe made a total of 8 chocolate covered grahams, but obviously, you can adapt this to make any quantity you desire.

Nutrition Facts

Chocolate Peanut Butter Grahams

Amount Per Serving (1 g)

Calories 346 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Cholesterol 2mg1%

Sodium 145mg6%

Potassium 285mg8%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 16g18%

Protein 5g10%

Vitamin A 15IU0%

Calcium 37mg4%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Apr
2015

Dutch Crumb Apple Pie

categories: Apples, Desserts, Pies/Tarts

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You’re gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!
I made a Dutch Crumb Apple Pie this past week for my hubby (because I love him). It’s one of his very favorite pies, especially with the buttery pecan streusel crumb topping!

He owns a real estate appraisal business, and has been working LONG, crazy hours for the past couple months to keep up with demand. He mentioned to me a few weeks ago on an incredibly busy, stressful day, how good a piece of Dutch Crumb Apple Pie pie sounded. So I made him a pie this week as a “thank you” for how hard he works for our family. THIS pie. It’s delicious!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Found this Recipe

I’ve been making apple pies for as long as I can remember, from the same old recipe I found in a cookbook when I was a newlywed, almost 40 years ago. Last Fall I made several pies and enjoyed surprising a few friends and neighbors with a pie of their own!

I usually make apple pies the traditional way, with a top crust, but discovered a couple of years ago that we really enjoyed the buttery topping found on a Dutch Crumb Apple Pie. The brown sugar and pecans in the topping really give this pie added flavor! I found the recipe for the crumb topping in the same cookbook, added it to the pie recipe…and we LOVED it!

What Kind Of Apples Are Used For This Dutch Crumb Apple Pie?

Firm baking apples are the apple of choice for this pie. I love to use Gravenstein, but Granny Smith apples are a perfect substitute (firm and tart). Last summer I picked a huge amount of Gravenstein apples at a local U-Pick farm nearby, so that is what I used in these photos.

How To Make This Delicious Dutch Crumb Apple Pie

Preheat your oven to 425 degrees. Make a single pie crust. Use your own recipe, buy one, or make my recipe (DIY Mom’s Pie Crust!). Prick the dough on bottom and sides with tines of a fork, so the dough doesn’t “puff up” while baking.

Prepare the apple filling per recipe instructions. Set aside.

Make The Crumb Topping

Prepare crumb topping, using a pastry blender to cut butter into mixture. Mix until all butter is worked in, and is about the size of peas.

The topping mixture should look something like this when done:

Fill the Pie

Add the apple filling to the prepared pie crust. Make sure it is fairly even when distributed over the crust.

Carefully distribute the crumb topping mixture on top of the apples. I cup my hand around the sides as I go, to keep most of the crumbs ON the pie and OFF the kitchen counter.

Spread crumb topping over entire surface of pie and mound it up toward the center of pie.

This is what it should look like from the side. See how high it is in the middle?

Time To Bake The Dutch Crumb Apple Pie

Bake the pie at 425 degrees, for 40-45 minutes. I put a piece of aluminum foil on the rack below the rack the pie is baked on, to catch any wayward drips (easy to clean up). A Dutch Crumb Apple Pie should be a wonderful, golden brown color when done.

Let cool for a bit, then dig in! Here’s what the inside of the pie looks like: (Same pie… but used my phone’s camera for this one…)

And here’s what a slice of the Dutch crumb apple pie looks like with a scoop of my homemade vanilla ice cream, (gotta have the pie a la mode, of course). So incredibly good!

Hope you will give this Dutch crumb apple pie recipe a try! We love it, and think you will, too! Thanks for stopping by, and have a great day. Come back soon!

Looking For More PIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of pie recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

Dutch Crumb Apple Pie

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

You're gonna LOVE Dutch Crumb Apple Pie! This classic apple pie, topped with buttery pecan streusel crumbs will be a hit with everyone who enjoys dessert!

Category: Dessert

Cuisine: American

Keyword: Dutch crumb apple pie

Servings: 8 servings

Calories Per Serving: 460 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pie:

1 9" pie crust , at room temperature
6 cups apples , peeled, cored, and sliced
3/4 cup granulated sugar
2 Tablespoons all purpose flour
3/4 teaspoon cinnamon
1 Tablespoon fresh lemon juice

For Crumb Topping:

1 cup all purpose flour
1/2 cup firmly packed brown sugar (I use dark brown sugar)
1/2 teaspoon cinnamon
1/2 cup cold butter
1/4 cup chopped pecans (or walnuts)

US Customary - Metric

Instructions

Preheat oven to 425 degrees. While oven is preheating, put pie crust into 9" pie pan. Form crust. Prick the bottom and sides of dough with tines of a fork, so the dough won't puff up while pie is baking. Set aside.
Prepare the crumb topping: In a small mixing bowl, combine the flour, brown sugar and chunks of the the butter. Cut in the butter using a pastry blender or two forks. Cut the butter in until the mixture is crumbly and the butter has been reduced to the size of peas. Stir in the chopped pecans (or walnuts). Set aside.
Make the pie filling: Place the peeled apple slices in a large mixing bowl. Add the granulated sugar, flour, cinnamon, and lemon juice. Stir gently to combine.
Pour the apple filling into a prepared (*unbaked) pie crust lined pie pan. Cover the entire surface of the pie with the crumb topping, and forming a mound which rises in the middle of the pie. Use all the crumbs (the topping will flatten out a bit while baking).
TIP FOR BAKING: Place a large piece of aluminum foil under the pie in oven, on the rack below the one the pie will be on. This will catch any drips, and help with easy clean-up.
Bake pie at 425 degrees for 40-45 minutes. Pie should be bubbly and golden brown when done. Remove hot pie to a wire rack to cool a bit before serving. Slice a piece, top it with some vanilla ice cream... and ENJOY!

Nutrition Facts

Dutch Crumb Apple Pie

Amount Per Serving (1 slice)

Calories 460 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Cholesterol 30mg10%

Sodium 193mg8%

Potassium 169mg5%

Carbohydrates 69g23%

Fiber 3g13%

Sugar 42g47%

Protein 3g6%

Vitamin A 405IU8%

Vitamin C 5mg6%

Calcium 31mg3%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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